However, on May 10 of this year, the newest combo food fad took the bakery industry by storm. Created by Dominique Ansel at his namesake bakery in New York, the Cronut is a half-croissant, half-donut, obviously, thrown in a deep-fryer.

This fried treat of buttery, sugary deliciousness became so popular that lines formed around the block of the Dominique Ansel Bakery just to score the chance of picking one up.

Since then, bakeries and pastry chefs all across the world have spawned off their own versions of the hybrid dessert. And we just happened to find them hiding out in Pembroke Pines' newly opened kosher Master Cake Bakery.

European-trained, Israeli-born pastry chef Mickey Grunbeger opened the kosher bakery about a month ago. After hearing about the long lines and crazy waits for Ansel's half-breed pastries, he decided to whip up a batch himself.

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Called "dossants," Grunberger makes them from scratch daily using traditional baking techniques.

"I only produce 50 a day because they have to be eaten fresh for the most enjoyment," Grunberger said. "I studied baking in France and for many years have been making croissants the way the French do. I roll my dough from scratch, taking special care to make sure the layers are extra light and flaky. Then I shape them into donuts and fry them. While still warm, I cut them open to add a rich filling in the middle; then I close them up, top them with different flavors of frosting, and finally coat the entire dossant in extra sugar. I have to admit, they are very, very delicious."

In addition to "dossants," Grunberger makes a wide variety of pastries, custom cakes, breads, and other baked goods, ranging from danishes and croissants to rugalach and challah bread.

Born into a baking family in Israel, Grunberger is a second-generation kosher baker. Arriving in the States ten years ago, he owned another bakery with a partner, but after the partnership went sour, he decided to strike out on his own. He prides himself in making everything from scratch using traditional French and Hungarian baking methods.

"I give my customers the best-quality products that can be done with flour, sugar, and eggs," he said. "I use French and Hungarian techniques, which are the best in the world. The Kings of the French and Austro Hungarian empires invested in the kitchens; that's why they make such great pastries."

Open from 7 a.m. to 5 p.m. Sunday through Friday, the bakery also serves breakfast, lunch, and coffees -- complete with kosher milk. All served with fresh baked bread, offerings range from continental breakfasts with an assortment of breads and pastries with tea or coffee ($6.99) to rye or whole-wheat bread sandwiches with eggs, cheese, or tuna ($4.99).

While the bread and traditional baked goods look damned good, we know what you're really after: the "dossants."